Name: Short Rib Stew with Horseradish Cream
Prep time: 40 min
Cook time: 30 min
Yield: 5
Ingredients: For the Horseradish Cream; 2 tablespoons sour cream; 1 tablespoon non-fat plain Greek yogurt; 1/2 teaspoon prepared horseradish; 1/4 teaspoon white pepper; For the Short Rib Stew; 1/2 cup assorted dried wild mushrooms (shitakes, chanterelles or porcini); 2 tablespoons all-purpose flour; 2 teaspoons onion powder; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 3 pounds boneless beef short ribs, cut into 1-inch pieces; 3 to 6 tablespoons extra-virgin olive oil; 8 small shallots, thinly sliced; 8 ounces cremini mushrooms, cleaned and quartered; 1 cup dry red wine; 4 cups beef stock, plus more as needed; 1/2 cup barley; 4 sprigs rosemary; 5 mini round bread loaves; Parsley, for garnish